tofu and muffins

To the person who wants to know what to do with the tofu.
I actually like the refrigerated firm kind for the following, but use your
firm one and this should be okay.
Tofu Egg Salad
1 cake tofu, press out excess water and crumble
3-5 thin sliced green onions
3-5 thin sliced celery stalks
About 1 tsp stone ground mustard (other any mustard)
Nonfat mayo to taste
Mix together and use.
I made Dr. Andrew Weil's recipe for Apple-Oat Bran Muffins again today. Its
such a forgiving recipe--Today I had to substitute with what was on hand and
they came out fine, in fact it made more than the 12 muffin cups and I had a
small round cake pan that I filled with the left over. Here's the recipe and
substitutions:
Apple Oat-Bran Muffins
2 large green cooking apples (Granny Smith is what I used)
2 cups whole-wheat pastry flour *
1 cup unbleached white flour *
1 1/4 cups oat bran
1 1/2 tsp. baking soda
1 tsp. cinnamon *
1/2 tsp. nutmeg
1 12-ounce can apple juice concentrate
1 cup water *
Heat oven to 325 F and lightly oil muffin tin. (I sprayed with a little Pam
and wiped around the muffin cups with paper towel). Peel and core apples and
chop coarsely. Set aside.
In a separate bowl, sift togethr pastry flour, white flour, oat bran, baking
soda, cinnamon, and nutmeg.
Add thawed apple-juice concentrate, chopped apples and enough water to make a
light batter.
Mix just enough to moisten all ingredients. Divide batter among the muffin
cups (makes 12) and bake till lightly browned, 25-30 minutes.
Remove muffins from cups while hot.
* I did not have ww pastry flour, so I used 1 1/2 cups unbleached flour, 1/2
cup barley flour, and 1 cup of whole wheat regular flour. 3/4 cup water was
plenty. For my taste 1/2 tsp. cinnamon is enough.
Thanks for the input from the person who made the oriental salad I sent. I
haven't had a chance to make it as yet.
Barbara in FL
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